Chocolate Rum Pot
- 1 cup (6 oz) Ghiradelli semisweet chocolate pieces
- 1/4 cup boiling water
- 1/4 cup sugar
- 2 Tablespoon dark rum (we use Meyer’s dark rum)
- 1 egg
- 1/2 cup heavy cream
Note: you will need a blender for this recipe. Also, have dessert glasses or pots ready to pour chocolate into.
Boil water, leave on stove simmering as you grate chocolate.
Put top on blender, remove small center of top. Select grate and turn on blender. While blades are spinning, pour chocolate drops through the center hole in top of blender and put small center back in quickly as pieces of chocolate will fly out.
As soon as chocolate is grated, add boiling water. (Do not stop blender until water is added or your blade will end up stuck in chocolate cement.) Blend until chocolate is melted, stopping once or twice to scrape down sides.
Turn off blender.
Add sugar, rum and egg and blend until smooth. (Don’t overdo the blending; you want the chocolate to be dense, not fluffy.)
Add cream and blend just until mixed.
Pour into dessert glasses. Chill. Can be made a few hours before you plan to serve.